tablespoons margarine in skillet and cook
chicken sl
o
wly.
Season with
p
e
p
per
and garlic powder.
Cook rice in chicken b
r
oth until done.
Add raisins, almonds, orange peel and chicken to rice.
Scoop into squash, using squash as
a bowl.
Serves 6.
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CHICKEN BREASTS IN SOUR CREAM
6 chicken breasts, split and boned
2 c. sour cream
1/4 c. lem
o
n juice
2 tsp. salt
4 tsp. Worcestershire sauce
3 tsp. garlic salt
1/2 tsp. paprika
1/2 tsp. pepper
1 c. b
r
ead crumbs
1/2 c. margarine, melted
1/2 c. butter, melted
Rinse
c
h
i
c
ken b
r
easts and pat dry.
In bo
w
l, combine sour cream, lemon
j
uice and seaso
n
ings.
Roll chicken breasts in sour cream mixture, place in bo
w
l and top with any remaining sour cream.
C
o
ver; refrige
r
ate overnight.
R
e
move chicken b
r
easts, taking up as much of
so
u
r cream mixture as possible.
R
oll chicken in bread crumbs to coat well.
Pl
a
ce in baking dish.
Mix margari
n
e
and butter; pour half the melted b
u
tter and margar
i
ne over chicken and
bake at 350 degrees for 45 minutes.
Pour remaining butter sauce over chicken and bake 5 minutes more.
Serves 6.
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CHICKEN IN SOUR CREAM GRAVY
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